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Black-Eyed Pea Salad

Black-eyed peas are really not peas at all; they're beans. They have a sort of subtle smoky flavor and for that reason make a great salad. With the new emphasis on eating more beans, this is a jewel for your crowd. It keeps a few days and you can add other things to it as you go along. Try adding tuna, leftover cold fish, leftover chicken, etc.

Type: Vegetables
Courses: Salads
Serves: 8 people

Recipe Ingredients

3/4 lb 340g / 11ozDried black-eyed peas
1 lb 454g / 16ozYellow onion - peeled and chopped (medium)
1 teaspoon 5mlSalt
1/4 teaspoon 1.3mlGround allspice
3   Garlic cloves - peeled, crushed
1/4 teaspoon 1.3mlFreshly-ground black pepper
1/4 lb 113g / 4ozBacon - chopped
2 tablespoons 30mlOlive oil
1 cup 146g / 5.1ozDiced ham
2   Celery stalks - sliced
1   Red bell pepper - cored, seeded, diced (medium)
2   Scallions - sliced
1/4 cup 36g / 1.3ozChopped fresh parsley
1 teaspoon 5mlDry mustard
2/3 cup 157mlOlive oil
1 tablespoon 15mlLime juice
1 tablespoon 15mlWhite wine vinegar
  Salt - to taste
  Freshly-ground black pepper - to taste
  Lettuce cups - for serving

Recipe Instructions

Place the peas in a 4-quart pot and add twice as much cold water. Add the onion, salt, allspice, garlic and pepper. Bring to a boil, cover, and simmer until tender, about 30 to 35 minutes.

Test the peas while cooking so you don't overcook them. Drain and spread out on a sheet pan to cool.

Heat a medium-size frying pan and add the bacon. Cook the bacon until almost crisp. Drain the fat, remove the bacon and set aside.

Heat the frying pan again and add the 2 tablespoons of oil. Add the ham, celery and red bell pepper. Saute for about 3 minutes and allow to cool.

Place in a large bowl along with the cooled peas, reserved bacon, scallions and parsley.

Place the dry mustard for the dressing in a small bowl. Add 1 tablespoon of the oil and mix together until lump free. Add the rest of the oil and the remaining ingredients. Blend together and add to the black-eyed pea mixture.

Fold the salad together, cover and refrigerate for 4 to 6 hours. Fold the salad a couple of times while chilling.

Serve in optional lettuce cups. This recipe serves 6 to 8.

THE FRUGAL GOURMET by Jeff Smith - From the 09-02-1992 issue - The Springfield Union-News


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